All language subtitles for Hells.Kitchen.us.S22E13.480p.A.WEB-DL.A

narrator: Previously
on "Hell's Kitchen:

The American Dream"...

- Oh, no way!

narrator: Chef Ramsay
received a special delivery.

- Wow!
- Today is black jacket day.

- The black jacket is such

a coveted symbol
in Hell's Kitchen.

It means that you are
the best of the best.

narrator: In the first
black jacket challenge...

- S.
- Spinach.

narrator: The chefs rolled
the dice for ingredients...

- Truffle.

narrator: they would
all have to cook with.

- I'm going to do herb-crusted
with the truffle on it.

narrator: Johnathan's
dish stood out...

- Utter perfection.
Congratulations, young man.

narrator: and earned him
the first black jacket.

- ♪ Oh, that black jacket ♪

- I'm going to do
a cauliflower gribiche.

narrator: Sammi took a risk...

- Big risk.
It paid off.

narrator: And she earned
black jacket number two.

- Whoo!
I got a black jacket!

narrator:
In the next challenge...

- Go!

narrator:
The chefs had to be fast

on their feet
and fight for ingredients.

- I got it.
I already grabbed it.

narrator: Dahmere
and Carmen got exactly

what they were looking for.

- Peruvian potatoes.
Cha-ching, cha-ching.

narrator: And they received...

- Dahmere, Carmen.

narrator:
The next two black jackets.

- [screams] I'm so [bleep]
excited right now!

narrator: With the final
black jacket on the line...

- Make anything you want.

narrator: Ryan, Jason,
and Leigh gave it their all.

- This is probably the
most important dish

of your professional career.

- Yes, Chef.

narrator:
Jason's Thai lobster...

- Needs a bit more
seasoning there.

narrator:
Just missed the mark.

- The first chef not
receiving a black jacket...

Jason. Good night.

narrator: And then it all
came down to Leigh's...

- Za'atar spice lamb chop.

- The lamb is
cooked beautifully.

narrator: Versus Ryan's.

- Sweet potato
and carrot cappelletti.

- It's a delight.
Fragrant and beautiful.

This is tough.

narrator:
And Chef Ramsay decided

to give the fifth
black jacket to...

- Leigh.
- [sighs]

narrator: But in a
surprise turn of events...

- Ryan, you're going
to have to put up with me

for a little bit longer

'cause I have a black jacket
for you as well, young man.

- [sobs]

Black jacket, baby!

Thank you, Chef.

The American dream is real!

narrator: Meaning for
the first time in ten years...

[all cheering]

narrator:
Six black jacket chefs...

- Congratulations, guys.
Come on!

narrator: Will fight
for their American dream

of becoming head chef
at Gordon Ramsay's

Hell's Kitchen restaurant at
Caesars Palace in Las Vegas.

- In this black jacket,
I feel invincible.

[dramatic music]

narrator: And now,
the continuation

of "Hell's Kitchen."

- Good night, guys.

[indistinct chatter]
- Thank you, Chef.

- Absolutely amazing.
Seriously, well done.

The true American dream.
Congratulations.

- Thank you, Chef.
- Good night.

- Thank you.
- Cheers, guys!

[cheering]

- Ah, yes.

It tastes better
in a black jacket.

Get that photo booth.

[upbeat music]

- Top me off.

Click, click, click.

♪ ♪

- I'm buzzed right now.

- Ah!

- Here we go.

♪ ♪

- Whoo!

Black jackets.

- [laughing] Yeah!

A little buzzed right now.

I've been in the black jacket
lounge with Sammi all day,

and trying to keep up with her
is quite the challenge.

- [laughs]
- Me?

You laughing at me?

- Bro.

- Yeah, I can't drink
anymore because

I have to be on my A-game.

- [snickers]

[soft dramatic music]

- Good morning.

all: Good morning, Chef.

- Johnathan.
- Yes, Chef.

- First into that
black jacket lounge.

- Yeah, Chef.

- Consumed the most
alcohol because you were

there on your own for a while.
- Yes, Chef.

- Have you sobered up?
- Yes, Chef.

I slept great.
- You sure?

Because you look like a
sack of [bleep] on a hot day

this morning.
[laughter]

[dramatic music]

♪ ♪

[dramatic music]

- We all know that
the food industry

has changed dramatically

over the last ten or 15 years,
right?

all: Yes, Chef.

- Today,

one of the chef's most
powerful tools is social media.

Even a single photograph
can go viral within seconds.

So today, I'm going
to test your ability

to create a stunning,
eye-popping dish,

because I'm going
to take photos

of all six of your dishes
and post them live

to my 100 million
social media followers.

- Wow.
- Sheesh.

- And they're going to tell me
what they think.

How cool is that?

- That's insane, Chef.

- Your 45 minutes starts now.

Let's go.

narrator: In the first
black jacket challenge,

the chefs have been
tasked with not only

making great-tasting dishes...

- Keep it sexy.

narrator: But dishes that
please the eye as well.

- Whoo!
I'm on fire.

Let's go.
- Hell, yeah.

I'm definitely feeling it
harder than Johnathan

right now, for sure.

I feel so unwell.

♪ ♪

I really want to
make a cavatelli,

but can we do that
on a gnocchi board?

I want to make a colorful pasta
that'll really stand out.

My dough feels kind of thick.

But as I am kneading my dough,
it feels extremely tough.

It needs to relax.

But I am just crossing my
fingers that it will work out.

♪ ♪

[bleep].

♪ ♪

- This pineapple's
[bleep] not working.

I might have to
offer something else.

You know, first instinct
is to grab chicken.

The garnish wasn't going
the way that I wanted it to.

And then something hit me.

Like, I've seen some real
beautiful,

you know,
carpaccios or sashimi platters.

Put emphasis on my knife
skills and pops of color.

Keep it very minimalistic
and abstract.

- Seared scallops,
butternut purée,

a little guanciale chip.

A lot going on.

- You got to know when
to rein it in, I think.

I think the riskiest part
of this dish

is to make sure
that it's cohesive.

So to really make
this plate stand out,

I got these beautiful,
black truffles.

I'm going to shave them
really thin.

- I think I know what you're
going for, that nice disk?

- Yes.

- Yes, I'm going to do
a lobster tiradito

with a mango
ají amarillo sauce.

A tiradito is a
classic Peruvian dish.

I'm slicing the
lobster because

I just wanted
to have it really pretty

but still easy for the guests
to eat in one bite.

And I want to place
the claw on top

as a centerpiece to add
a wow factor to the plate.

Big-ass claw.

- What have you got working,
Leigh?

- Gonna make kind of like
a Thai-style broth.

I'm doing scallops.

I was going to do
Arctic char and scallops,

but I'm narrowing it down
a little bit.

Maybe some, like, candy Thai
chilies with candy kumquats

would bring some sweetness
and some heat

to this, like,
tangy, spicy sauce.

But I've literally never
candied fruit before.

I don't know why I decided
to try and do it today,

but, you know,
you've got to take risks.

Do I keep the candy stuff
on or off the heat?

- Um, I would keep it just
till it gets more syrupy.

- Okay.
Thank you, Sammi.

- Striped bass.

Yeah, I'm thinking ceviche,

and then put a circle in the
middle with the vinaigrette,

some oil, sexy,
little garnishes.

- Cool. I like that idea.
- Yeah.

It's going well.

I'm getting my ceviche going,

have my coconut vinegar
working.

Chef Ramsay called me
a sack a [bleep] on a hot day,

but as long as I can stay
in my lane and do what I do,

I feel very, very confident

that I'm going
to pull this off today.

♪ ♪

- Four minutes.

Good. Beautiful colors.
Beautiful colors.

- What I want to do is
I want to paint this scene.

Like, I want to get
a big, white plate,

so I've got a good canvas,
and just use the splashes

of the butternut squash purée.

♪ ♪

- Okay, guys, 45 seconds.

- This dish is
really going to pop

because I have
a bright blue bowl

with this bright yellow sauce.

And those
are contrasting colors,

if you kind of look at,
your, like, color wheel.

- Ten, nine, eight,

seven, six, five,

four, three, two, one.

And serve.
Well done.

Up in the window.

Right, it's time to make
these dishes Insta-famous!

♪ ♪

[camera shutter clicking]

♪ ♪

How beautiful are they?
I am so impressed.

I'm going to post these,
and we're going live.

Before I go, come on.
Jump in, everybody.

Selfie time.
Let's go.

[laughter]
- Hey!

- I want a copy of that.

- Joining me today
to help judge your dishes

is the chef and owner

of the amazing Michelin star
restaurant, Kali.

Please welcome Kevin Meehan.

[applause]

- It is amazing that
Chef Ramsay has brought

in another Michelin star chef,
Kevin Meehan,

to judge our food today.

I mean, it's a lot of pressure,
but this is a big deal.

- Visually, how important is
that first look of a dish?

- People eat with their eyes.

It's the first interaction
you have with a dish.

- What's been the secret
success behind Kali?

- My biggest thing is
I never yell in my kitchen.

Ever, ever yell.

- Nor would I!
[laughter]

- It's like parenting.

Disappointment is a great verb
to say to someone

that you're not satisfied
with their work.

- Right.
Let's start with Ryan.

Come on down.
- Go, Ryan.

narrator: Chef Kevin Meehan
and Chef Ramsay

will now evaluate each dish
and award up to ten points.

Meanwhile, votes are also
pouring in from social media,

and those points will be added
to each chef's score

at the end of the judging.

- So Chef, today,
I have prepared

porcini-dusted scallops
with black truffles,

butternut squash purée.

- Visually, Chef,
what do you think?

- Visually, it looks great.

The splattering of
the butternut squash,

I think you did
that on purpose.

- Yeah.

- Not something I prefer.
- Yeah.

- But that's subjective.
To each his own.

- Chef, the composition
of the dish, the taste,

how did it come across?

- It's great.
It's a restaurant-quality dish.

You should be very proud
of yourself.

- Thank you very much, Chef.

- Chef, on a scale of one to
ten, what would you give that?

- Nine.
- A nine.

- Solid nine.
- Thank you, Chef.

- I'm going to give
that a solid eight.

- Thank you, Chef.
- Really good job.

Well done.
Up next, Sammi.

Let's go.

- So I have a
kind of beetroot pasta.

I tried to make it kind
of like a cavatelli

with crab and truffle
in there as well.

- Yeah,
these look like Cheetos.

[dramatic music]

- [chuckles softly]

♪ ♪

At my restaurant,
we serve cavatelli

and it doesn't look like that.

- Yes, right.
- Those look like gummy worms.

- How's it taste?
- Um...

it could be better.

- Chef Kevin is ripping
Sammi's dish apart harshly.

I was not expecting this
right now.

- There's good pasta,
and there's bad pasta.

[dramatic music]

- How's it taste?

- Um, it could be better.

narrator:
In today's challenge,

while Chef Ramsay's
social media followers

are weighing in
on the presentation,

Chefs Meehan and Ramsay
are evaluating dishes

on both visual appeal
as well as flavor.

- There's good pasta,
and there's bad pasta.

- Uh-huh.

- Do you think you could have
done a better job at this?

- Oh, yeah.
- I'm sure.

- Chef, on a scale of one
to ten, where are we going?

- Six.

- I like the flavor.
I'm going to give it a seven.

- Thank you, Chef.
- Thank you.

- Probably shouldn't
have drank yesterday.

Now it's, like,
really trickling into today.

I don't feel like my 100%.

- Johnathan, let's go, please.

- You have a sea bass ceviche,
Chef,

with a little red pepper
to get the orange color.

- This is a canvas.

I don't think this plate did
you a service by any means.

- Okay.

- Texture's good.

Could use
a little crunch in there.

I think you should have...
everything's kind of soft.

- It's beautifully balanced,
the seasoning.

Chef, on a scale of one to ten,
where are we going?

- With all respects,

I feel like
you went the easy way out.

Like, anyone can sit here and
just take fish and chop it raw.

I'll give you a seven.

- I'm going to give you
an eight on this one.

- Okay, Chef.
- Well done. Up next, Leigh.

Let's go.

narrator: Leigh is hoping
her pan-seared scallops

and noodles
in a Thai coconut broth

will dazzle Chef Meehan
and Chef Ramsay.

- Visually,
it looks very attractive.

- Thank you.

- How did you get kumquats
in there?

- Candied a few,
chopped them up,

and wanted to add a little bit
of tart sweetness.

- Chef, on a scale of one
to ten, where are we going?

- Flavor-wise, it's there, so
I'm going to give you an eight.

- I'm going
to give you a nine.

- Thank you, Chef.

- Yeah, it's that good.
Well done.

- Thank you.
- Really good.

Next up, Dahmere.
Let's go, please.

narrator: Dahmere is hoping
the delicate knife skills

he used in his
Arctic char sashimi

will please the chefs' eyes
as well as their palates.

- I think this would look
nicer on a different plate.

- Yes, Chef.

- How's that taste, Chef?
- It tastes great.

- On a scale of one to ten?
- I'm going to give it nine.

- A nine.
- Thank you.

- I'm going to go eight.
- Way to go.

- Thank you.
- Good job.

And we have Carmen.
Let's go, young lady.

narrator: Finally, Carmen's
Peruvian lobster tiradito

is exploding with color, but
will it pop on the taste buds

or fizzle out?

- It looks a little
retro composed,

but it looks appealing.

I want to eat this right now.

- Visually, it pops.
Great choice of plate.

How did that taste, Chef?
- It's good.

There's spice there that's
kind of dominating everything.

However, I think it looks nice.

I'm going to give you a nine.
- Thank you, Chef.

- Put you up there
with the other guys.

- Thank you, Chef.

- I'm going to give it
an eight. Good job.

- Thank you, Chef.
- Thank you, Carmen.

- Thank you.

It's a four-way tie right now,
and I'm just praying

that the people
on Chef Ramsay's social media

love my dish.

- The online votes
have been tabulated.

The dish that receives
the first place

will earn ten points,
second place nine,

and so on down the line,
understood?

- Yes, Chef.

- Finishing in sixth place
on social media,

which gives you five points,
was...

Sammi.

It was a total of 18
out of 30.

What a shame.

Finishing in fifth place

on social media was...

Dahmere.

You got six more points.

Finishing in fourth
place on social media...

Ryan.

So you add an additional
seven points.

In third place on social media

for eight points was...

Johnathan.

You have a total of 23.

It's down between
Leigh and Carmen.

One of you finished in first

and earned
an additional ten points.

The winner of today's first
big individual challenge...

[dramatic music]

Is...

Leigh.
Congratulations.

- Thank you.
- Well done.

[applause]

Amazing.

- I think Leigh and Carmen's
dishes straight up

look like
they're out of the '90s.

And if I knew that was the
direction we were going in,

I probably would have won.

- All of you join me

in thanking
this incredible legend.

- Thank you, guys.
all: Thank you, Chef.

- Take care.

Give it up, please,
for Kevin Meehan.

Come on.
[applause]

Great feedback.

Leigh, congratulations,
young lady.

- Thank you, Chef.

- I hope you're ready to kick
off your shoes and relax,

because I've arranged for you
a day of rejuvenation.

You'll be headed
to the Muscle Lab in Pasadena,

where you'll enjoy a refreshing
blast of cryotherapy.

- Ooh.

- You will then enjoy
a relaxing thaw

in this beautiful
infrared sauna.

Once your body
has rejuvenated,

you'll continue to unwind
at the fabulous

Langham Huntington, Pasadena.

You're going to be experiencing
a beautiful high tea ceremony.

Any Brit will tell you

you should always observe
high tea with someone else.

So the big question is
who would you like to join you?

- I'm going to go with
the runner up today, Chef.

She earned it.
- Yeah.

- Carmen, great job as well.

Leigh, Congratulations.
- Thank you.

- I left you something
very spicy in the door.

- Thank you, Chef.

- Congrats.
- Thank you.

- Get out of here.
Come on. Go get frozen.

- Bye, guys.
- Congratulations.

- I love you.
Thank you.

Leigh picked me,
and I definitely need

some rejuvenation treatment.

We've been doing a lot
of intense punishments.

- Oh!

Oh, my God.
- Oh, [bleep].

Spices!

Oh, my God, look at all this.

- I love this Spiceology set.

We've been cooking with it
here in Hell's Kitchen,

and the spices have been
so fresh and flavorful.

My new house is
going to have to have

the world's biggest pantry.

- Right.

Listen, we need almonds
for our lamb entree.

You'll need to blanch
and carefully peel the skin

off those fresh almonds.

In fact, there's 100 pounds
of fresh almonds.

- [bleep].

- All of you,
pick your heads up

and get ready to get peeling.

Okay, head to the dorms.

- Yes, Chef.
- Yes, Chef.

- I'm [bleep] on all day.

Chef thinks I look
like a sack of [bleep].

Damn, he's on me today.

Now I have to go
peel some nuts.

It's just like [bleep].

It's not my day today.

I should have
never drank, Sammi.

- Dude.
Yeah, you're telling me.

- Oh, the sunshine!

- Oh, it's so
beautiful outside.

- Yes!

- After you, madame.
- Thank you, madame.

- We won something!

- Yay.

[upbeat music]

- Oh!

- Welcome to Muscle Lab.

We're excited to
have you guys today.

We're going to get you guys
started with the cryo first.

- I've never done cryotherapy.

- See you soon.
[laughter]

- I'm really excited.

- Ready?
- Yeah.

- I'm rooting for you.

- Oh, my God. Okay.
Ooh!

♪ ♪

- Are you all right?

- It's so weird.
It's like I am...

I'm very cold.

It's a negative 162 degrees,
but it's just really dry.

I feel like I could
do this for a while.

Which is nice.
[chuckles]

Whoo!
All right.

- I feel like I'm going
into an ice cream machine.

I'm a little nervous because
I do not like the cold weather.

[gasps]
It is cold!

I live in Miami.
I am a tropical gal.

- Enjoy.

[upbeat steel drum music]

♪ ♪

I actually feel pretty good.

It was worth those two minutes
of freezing cold.

- This is going to be
the opposite of the cryo,

so you'll be able to kind of
warm up a little bit.

♪ ♪

- [chuckles]

I feel so amazingly
rejuvenated right now.

I definitely needed it
in Hell's Kitchen.

I've been begging
for a spa day.

- Oh.

I love the sauna.

You know, the heat
is definitely my element.

Now it feels like
Hell's Kitchen in here.

This is hot.

- Have you ever
peeled almonds before?

- Never peeled almonds.
- It sucks.

- So the punishment today
is to blanch and peel

100 pounds of almonds.

And we have to
toast all the seeds,

sesame seeds, coriander seeds,
fennel seeds, star anise.

You know, then we got
to grind them by hand

in the world's smallest
mortar and pestle.

This is going to take at least
a good four or five hours,

100%, easily.

This is [bleep] ridiculous.

- This?
Yeah, this is redonkulous.

I wouldn't wish this
on my worst enemy.

♪ ♪

- Oh, my God. This is--
- Look at all the food.

- [gasps]
- Lovely.

- This looks--oh, my God.
This is beautiful.

- Yum.

- I don't even know
where to start.

It's really nice to have some
one on one time with Carmen.

- A bread cheers.
- Cheers.

[laughter]

- She's been one
of my best friends

in this house the whole season.

- How does it feel to win the
first black jacket challenge?

- I feel like a
lot of the people

have been writing me off,

especially because
I have the least experience.

So it's nice to just, like,
I don't know, show up.

- I think the other chefs
are way too cocky right now,

and they don't
know what's coming.

I mean, we got black
jackets for a reason,

and we deserve it.

♪ ♪

narrator:
Back at Hell's Kitchen,

the remaining chefs
are breaking for lunch...

- Take 20 minutes.

narrator: And one chef seems
to be slowly going nuts.

- Chef said I look
like a sack of [bleep].

[dramatic drum beat]

- You okay?

[dramatic music]

- Johnathan is taking
what Chef Ramsay

said about him really to heart.

- I can't believe I got told
I look like a sack of [bleep].

- I know, Chef.
I know.

Johnny!
[bleep].

It doesn't matter
how good you are.

You know, people go home

over the smallest of minute
details today.

So you know, if you want
to be his head chef,

you get over it
and you move on.

- [sighs]

♪ ♪

narrator: With the ladies
back from their spa day

and the almonds peeled...

- It could have been
just five of you in here.

You got lucky
there's six of you, okay?

- Yes.
- Show it off why, yes?

all: Yes, Chef.

narrator: It's time
for the final six chefs

to come together for the first
black jacket dinner service.

- Marino.
- Si, Chef.

- Please open Hell's Kitchen

for our first all-black jacket
service.

Let's go.
- Subito.

[energetic music]

♪ ♪

narrator: Excitement
is in the air as diners arrive

for the first
black jacket dinner service...

- Can I get the
golden beet salad?

- Can I get the halibut,
please?

narrator: As the final
six will be cooking

for the entire dining room...

- Thank you for being
here on this day.

narrator:
Which includes an eight-top

engagement celebration...

- Cheers. Thank you.
[glasses clinking]

narrator: Hell's Kitchen
is once again

the place to be and be seen.

- I don't want to be dramatic,

but I will die
if I don't eat soon.

I don't want to be dramatic.

♪ ♪

- Here's to Gordon.

Let's hope the--let's hope
his blood pressure holds up.

narrator:
Including certified platinum

and award-winning DJ, Zedd,

who will be dining
at the chef table.

- We're here.
- Welcome.

Sit back and let us
spoil you and Abu, okay?

- All righty.

- Good to see you, bud.
- Good to see you, man.

- Welcome.

On order, listen up!
Eight covers, table 25.

Celebrating their engagement,
yes?

all: Yes, Chef.

- Three flatbread,
three risotto, two carbonara.

- Yes, Chef.
- Hurry up.

Let's go.
- Seven out.

- Heard on the seven.

- I'm on app station tonight
with Sammi.

Going to be vocal, loud,

making sure everything's
perfect, seasoned properly.

I've earned my
place to be here,

so tonight I'm going
to, you know,

put the foot down
and implement my place here.

Three risotto, two carbonara,
two flatbread!

- Ryan, what's going
for the eight top?

- The eight top
is two flatbread,

three risotto, two carbonara.

- What does that make?
[buzzer blares]

- Sorry?

- Three flatbreads,
three risotto, two carbonara.

- Sorry, Chef.
- Three, three, and two.

- I got this, I got this.

That's eight, yes?
- Yes, Chef.

- Lobsters are walking,
lobsters are walking.

When it's an eight top coming
in, gets a little tricky.

You know, it adds another
layer of difficulty.

- Let's go.

Dahmere, come on.
Out of my way.

Drop them off.

- You check it before
you bring it up, Dahmere.

- Yes, Chef.

- Walking risotto,
two carbonara.

[dramatic music]

- Dahmere.
- Yes, Chef.

- One cooked, two undercooked.
Let's go.

Back in.
- Yes, Chef.

- Let's go.
Now, young man--

you hesitated, okay?

- Yes, Chef.

♪ ♪

- Go, John.

Come back with the two risotto.

Lobster, I need two complete.
- Yes, Chef.

- Lobster's ready to walk.

- Come on.
- Yes, Chef.

- [bleep].

Here we go, John, yes?
- [indistinct]

♪ ♪

- That looks gorgeous.

Thank you for joining our
celebration, lovely ladies.

narrator: With Ryan and Sammi
steadily pushing appetizers

out to the dining room...

- The scallops for you.
- Ooh!

- And the carbonara for you.

- Thank you.
It looks perfect.

- Let's go.

narrator:
Chef Ramsay is hoping

the momentum carries over
to entrées.

- On order.
Four covers, table three.

Entree--two halibut,
two New York strip.

all: Yes, Chef.

- Two halibut,
two New York strip.

Six minutes.
- Heard on the six minutes.

- Yes.

♪ ♪

- I'm on garnish, and I'm
ready to [bleep] crush it.

I'm ready to bounce back

from being a big sack
of [bleep] this morning,

and I'm ready
to make Chef proud.

Garnish walking.

♪ ♪

- Johnathan.
- Yes, Chef.

- There's no lamb.
All you give me, lamb garnish?

I don't want lamb garnish.
- Okay, okay.

- Okay?
- Yes, Chef.

- Look, I need you to focus.
- Yes, Chef.

- And you're on
the easiest station tonight,

so I just need better
performance from you, okay?

- He expects more out of me,
and I got to show him more.

- Two strip walking.

- Heard on the
two strip walking.

- Behind, behind.
- Fish is coming right now.

- Strip on your left.

♪ ♪

- Oh, [bleep] hell.
Carmen, Leigh.

It's rare.
Come on.

I need it medium rare.
Come on, hurry up.

- Yes, Chef.
- [bleep] hell.

- Under?
- Yeah, all right.

I've got it, I've got it.

- I've got garnish
right here, Chef.

♪ ♪

- Johnathan.
- Yes, Chef.

- More [bleep] color.
Come on.

- Okay, okay.
- Now.

- Yes, Chef. Yes.
- Look.

They're not even crispy.
[bleep] off.

- It's like when your
parents say,

"I'm not mad,
I'm disappointed,"

there's no worse feeling
than letting Chef Ramsay down.

Okay.
- Johnathan.

Johnathan, less oil.

I said crispier, yeah,
but just less next time, okay?

- Okay, okay.
- Yeah, okay?

Less.
- Yes, Chef, yes.

- It's just a little drizzle
in there, yes?

- Yes, Chef.

- Strip.
Let's go.

- Two strip walking.
Behind.

- Let's go.

[suspenseful music]

Carmen.

That's better.
- Yes, Chef. Thank you.

- Set the bar, young lady.
- Thank you, Chef.

- Let's go.

narrator: Now that Carmen
has mastered the temperatures

on her first strip steaks...

- I'm really sorry.
You can't eat this.

narrator: Chef Ramsay is
hoping the black jackets

can keep the flow going
with...

- One halibut, one Wellington,
two chicken.

all: Yes, Chef!
- Eight minutes.

- I'm 6 1/2 with my
chicken halibut Welly.

- Heard.

- The meat station really
drives the tickets

and the time and the countdown.

Two chicken, one halibut,
one Welly, four minutes.

So I think that Chef Ramsay
put Leigh and I on the station

as a chance
to prove ourselves

as leaders in the kitchen.

- Where's the sausage?
- Right here, Chef.

Right here.
- Yeah, come on, young man.

Run it through your head again.

- Right here, Chef.

[dramatic music]

[bleep].

Of course
I dropped my sausage.

It's a simple, little fix.

Two minutes,
I'll have it right out, Chef.

- [bleep].
Come on, Johnathan.

- Yes, Chef.
- Please.

- Yes, this is very hot.

One fell on the ground.
Give me 90 seconds.

- Lobster walking.

- I know you don't care.
I do. Let's go.

- Of course I [bleep] care,
Chef Ramsay.

Don't--don't sit here and
try to tell me I don't care.

I wouldn't be in a black
jacket today if I didn't care.

Right here, sausage.

- Ice [bleep] cold again.

Johnathan.
- Yes, Chef.

- Come here.

Just touch that.

You tell me.
Just take your glove off.

Take your glove off.
- Yes, I know, Chef.

- No, no.
Look at me, look at me.

- Yes, yes.

- It's the easiest.
[bleep] garnish station.

- I know, Chef.
I know.

- I don't know what's happened,

whether it's the [bleep]
alcohol last night,

your celebrating too early,
but, young man...

- Chef, yeah.
- Look at me, look at me.

I don't know what the
[bleep] is going on,

but I am not getting
your best tonight.

- I know, Chef.

- I am not getting your best.
- I know.

- It's the second time.
- I know.

- If you don't care,
young man...

- No.
- Go home.

- No, Chef. I'll get it on.
- Okay?

Go home.

- Johnathan.
- Yes, Chef.

- Come here.
Just touch that.

It's the easiest.
[bleep] garnish station.

- I know, Chef.
I know.

- I don't know what's happened,

whether it's the [bleep]
alcohol last night,

your celebrating too early,

but if you don't care,
young man...

- No.
- Go home.

- No, Chef.
- Okay?

- I'll get it on.
- Go home.

Get a grip.
- Yes, Chef.

- Quickly, because
I'm losing [bleep] patience.

- Yes, Chef.

- Don't take it out
on the food.

- I know, Chef.

[dramatic music]

- Johnny's in his head,

and it's surprising
to see because

I think Johnny is probably
my biggest competition.

But hangover or not,
you got to go to work.

- Go, yeah.

narrator: As Johnathan tries
to regain his composure...

- Garnish in two.

narrator:
Chef Ramsay is firing...

- Two salmon,
one halibut, one lamb.

- Heard.
Five minutes.

- I'm going to need
more than five.

Go seven.
- Five minutes. Let's go.

- The communication
with Carmen and Leigh

isn't as clear as I would
like it to have been.

- Two salmon, one halibut,
one lamb, 4 1/2.

- I'ma need--I'ma need
about 5 1/2 on that.

Carmen is saying things,
but not directly to me.

She's just hollering
things out.

- Walking lamb in 30 seconds.

- No, I'm not
going to be ready.

- Lamb is walking to the pass.

- Not yet, not yet.

- Carmen.
- Yes, Chef.

- I've got the lamb,
but I'm not going to slice it

because I
can't see any fish anywhere.

Are you driving
the fish as well?

Where's the fish?
Where's--where's Dahmere gone?

- Dahmere,
where's your halibut?

Dahmere is dropping the ball
in the fish station.

There's a lot of
mistakes happening.

If someone needs more time,

they need to speak up
and say it.

Gimme, gimme.
I'll walk it.

- Right here, right here.
Walk it, Johnny.

Walk, walk, walk.
- Go, go.

- No, just one.
- Yes, Chef.

- They're supposed
to be together, right?

- Where's the salmon?

Got your salmon?
- Salmon, yeah.

You got a salmon to sell?
- Did you walk your salmon?

- To sell?
- Oh, we got some right here.

♪ ♪

- [bleep] raw lamb.

♪ ♪

Carmen, Leigh.

- Yes, Chef.
- Yes, Chef.

- Dahmere.
- Yes, Chef.

- Come here.

♪ ♪

That is undercooked,
and that is raw.

We're going back weeks ago.

We're not even
on the same page.

- Yes, Chef.

- Leigh, you've cooked these
beautifully on your own before,

so I've got no idea why
you sent me that stuff tonight.

- Yes, Chef.

- I want to come back
to a lamb and two salmon.

Is that clear?
all: Yes, Chef.

- Let's go.
- One minute, let's go.

- Heard.
- Pop that in right now.

There does not seem like
a flow going on with entrées.

- One person driving the time
in the ticket, okay?

- All right.

- I don't think that
this is getting solved.

- Leigh, it's the second
time we held up a table.

Okay?
- Yes, Chef.

I have a lot of things going on
in this oven right now.

And I have to keep opening
and closing the oven

to put more in or take one out.

- Carmen,
where the [bleep] is Leigh?

Where's--how do you
cook in front of an oven?

You've got to get
it off of there.

- Yes, Chef.
- It goes in and out.

Yes?
- Yes, Chef, yes, Chef.

- Do not stand there.

Don't keep on opening
that oven door, yes?

- Yes, Chef.
- Let's go.

I'm not just opening it for fun

and getting, like,
a steam facial.

I'm trying to [bleep] cook.

- Let's go, then.
Come on, Dahmere.

Let's go, Johnathan.
- Yes, Chef.

I need one more salmon.

- One lamb, two salmon.
I've got one salmon.

- Yes, Chef.

- It's two salmon.
I've been saying this.

- [bleep] hell.

♪ ♪

Johnathan, Dahmere, come here.

Overcooked salmon.
- [bleep].

- I'll not serve it.
Come on!

- I know.
- Well, don't look at me, then.

- I am getting a little bit,
like, frazzled

because it doesn't feel like
we're on the same page.

The Red Team was good
at acknowledging

that the meat station calls
the tickets and counts down,

but Dahmere is
ruining his proteins.

- Dahmere.
- Yes, Chef.

- That one's still raw.
Come on.

[bleep] hell's bells.

- He keeps sending up fish,

but it keeps coming back, like,
undercooked or overcooked.

- That's not how I taught
you to cook [bleep] salmon.

The butter is burnt.
- Yes, Chef.

- Two [bleep] salmon.
Let's go, guys.

- Chef, I got...
- Come on, Dahmere.

Pick it up, please.
Let's go.

both: Yes, Chef!

- It just looked like
kind of like a disaster.

- Hey. Hey, look.
Come down here.

Just move down.
Slide down.

Where's our standard gone?

All we're doing now
is working as individuals.

You've got the black jacket,

so you should be wearing
it with pride,

but we need to come together
as a team.

There's no cohesiveness.
There's no togetherness.

We're fragmented.

I've got you
on a different island,

you're on a different island,

and you need
to get close to him.

- Okay.
Okay, Chef.

- Yes, Chef.

- Get on the same page quickly!
all: Yes, Chef!

- Meat drives the ticket.
Let's go!

- At this point,

we're just six [bleep]
yelling at each other.

- Walking lamb in one minute.

- Heard on the lamb
in a minute.

- But at the end of the day,
we all have black jackets on,

and we all have
to work in unison.

- Salmon, how long?
- Right now. Walking now.

New salmon, Chef.

- Walking lamb.

♪ ♪

- Nicely cooked.
Let's go.

narrator:
With the chefs seemingly

getting their act together
after a slew of errors...

- Gorgeous.

- It's really crispy.
The fish is beautifully cooked.

narrator: Chef Ramsay
is ready to fire

his VIP chef's table.

- Entree--one salmon,
two Welly, one lamb, yes?

all: Yes, Chef.

- Chef's table, yes?
all: Yes, Chef.

- Same time, yes?
- Seven minutes. Let's go.

- Seven minutes, heard.

♪ ♪

- So I'm going to slice
my first Wellington,

and I'm realizing I've never
sliced a Wellington before.

Walking Wellies.

I have been avoiding
this Wellington station

since day one.

Behind, hot!

The opportunity finally
came up and I took it,

because I knew that I
couldn't get to the finale

without just facing this fear.

♪ ♪

- Hey, black jacket team,
all of you, come here.

- Oh, [bleep].

- Just take a look
at the Wellingtons.

That's how they
were handed to me.

Would you serve that?
- No, Chef.

- Nor would I.
- Sorry, Chef.

- At this point in the game,
like, in black jackets,

you should [bleep] know
how to cook a Welly.

- I'll slice it with you again.

I'll show you again.
all: Yes, Chef.

- Don't worry.
Back to it, y'all. Back to it.

- Stop taking the or--
just stop taking the orders.

- Okay.
- Pause.

♪ ♪

- Yes, Chef.

- Oh, boy.

- I've stopped taking orders...
- Yes, Chef.

- To get your [bleep] heads
back in the game.

all: Yes, Chef.

- I am not
letting standards fly

because you don't [bleep] care.

all: Yes, Chef.

[suspenseful music]

Off, clean the knife,

which puts a clean break
through the pastry.

- A little blow to the ego

to have Chef Ramsay show me
how to slice a Wellington.

- That's what I got.
- Yes, Chef. Understood.

- That's--
so where's your standards?

I'm not serving that [bleep].

- Thank you, Chef.
- Not happening again.

Let's go.

- This is a really new [bleep]
not-so-nice feeling right now.

- Stop the orders.
- Yes, Chef.

- Stop the orders.

Never thought I'd say that
on a night like tonight.

[dramatic music]

narrator: It's an hour into

the first black jacket
dinner service...

- Black jacket team,
all of you, come here.

narrator:
And with non-stop mistakes

by nearly every station...

- I am not,
I am not letting standards fly.

[bleep]

Getting thrown out of here
because you don't [bleep] care.

all: Yes, Chef.

narrator: Chef Ramsay
has been forced

to resort to drastic measures.

- Stop the orders.
Stop the orders.

Never thought I'd say that
on a night like tonight.

Will you check if they wanted
more wine on the chef's table?

- Behind walking lamb.

- Salmon walking now,
salmon walking now.

- Oh, my God.
Finally.

Go, yeah.
Go.

- I have a salmon here.
- Wow.

- Amazing.

narrator: After some
exceptional performances

by this group of black jackets
in the past,

tonight
was a major disappointment.

- This is brutal, brutal.

narrator:
Several diners were shut out

of receiving their orders...

narrator: And Chef Ramsay has
decided that enough is enough.

- Oh, man.

The confidence tonight
has absolutely disappeared.

♪ ♪

Tonight was supposed to be
a showcase of my black jackets.

And what I witnessed?
A complete meltdown.

Fish dropped the ball.

Meat dropped the ball.

Garnish dropped the ball.

Yesterday, I told all
of you how proud I felt

and you deserved to be here.

I'm not feeling that tonight.

All of you come back to me
with two nominees.

Is that clear?
all: Yes, Chef.

- Get out of here.

- I don't feel great
about the mistakes

that were made tonight.

We are the black jacket crew
for a reason.

I know that a lot of us could
do way better than this,

so this was just not
a very good night for us.

- [bleep] me.
That was so awful.

- As far as fish,

I know I had a [bleep] up
night, rocky night.

Automatically, I'm standing
on my charges, period.

I fought. I didn't give up,
but it was a bad night.

I don't think I deserve to go
home today, but I'm going up.

You know,
it's not me putting myself up.

It's the fact of the matter.

I don't plan on going up
there and just rolling over.

I plan on fighting for myself.

You know, one bad night
doesn't make the chef.

[suspenseful music]

- What happened on garnish?
- I just was confused tonight.

- You was what?
- I just was confused tonight.

It really pissed me off
this morning,

him calling me
a sack of [bleep].

- Yeah, I bet, 'cause he's
calling you out, like.

- It really pissed me off.

Like, why is he picking on me
like that?

I would say,
you know, ha, ha.

I hope you had fun last night.
How you feeling type [bleep].

But I wouldn't say you look
like a sack of [bleep].

♪ ♪

It just has stuck with me
all day

that Chef Ramsay called me
a hot sack of [bleep].

Like, I never thought
I would be the whipping boy,

and Chef [bleep] making fun of
me in front of the whole team.

- I did have a strip
that was raw.

- I had a Welly that
I sliced incorrectly,

and it looked like [bleep].

I didn't know how to slice it.

It was the first Wellington
I've ever cut in my life, so.

- So I mean, if you're saying

that it's your first time
cutting a Wellington,

I don't think you can use
that as an excuse,

because you've seen it.

You've seen it a hundred times.

That's all, so, like, my vote
would have to be for you.

- I just really don't
want to go home tonight.

I've given so much
to this competition.

I fought so hard.

I've pushed myself so hard.

And to just have a [bleep]
service and drop the ball,

I do not want to leave
on this note.

- So what is everyone else's
vote, though?

Are you...
- I'm never drinking again.

- All right.

♪ ♪

[dramatic music]

♪ ♪

- Just thinking
about the service,

trying to figure out
where did it go wrong.

♪ ♪

Ryan, black jacket team's
first nominee and why.

- Chef, the first nomination
for the black jacket team

is Dahmere, Chef,

for his performance
on the fish station tonight.

He dropped the ball
too many times.

- Second nominee.

♪ ♪

- Second nominee, Chef,
is Leigh.

Leigh also dropped the ball
on the meat station.

This far in the competition,

you should know how
to cut a Wellington.

- Leigh, Dahmere, step forward.

♪ ♪

You two have performed so well
in this competition so far.

I'm surprised to see
both of you up here.

Leigh, why do you deserve
to stay in Hell's Kitchen?

- Chef, I deserve to stay
in Hell's Kitchen

because I'm passionate,
I'm strong,

and I know I would make
a great executive chef.

I know this was
my worst service

so far in Hell's Kitchen,
but I'm not done fighting.

- Dahmere, why should you stay
in Hell's Kitchen, young man?

- You know,
every chef has their night.

Tonight was mine.

This was my first
tough service,

but I feel as
though I shouldn't

leave Hell's Kitchen because
I am your leader, Chef.

- This is really hard.

♪ ♪

The person leaving
Hell's Kitchen is...

[dramatic music]

- Tonight's service
was shocking.

♪ ♪

The person leaving
Hell's Kitchen is...

♪ ♪

Leigh.

[soft dramatic music]

Young lady, tough night.

The lamb was undercooked.

The Wellingtons were hacked.

But I don't think
I've ever come across a chef

that got up to speed
as fast as you have.

If this is what you can do
so early on in this industry,

I can't wait to see
what you're going to do

in five years' time.

- Thank you, Chef.

- Please pass me your jacket.

- Thank you so much, Chef.

- You've done a great job.
- Thank you so much.

- Well done.
- Bye, guys. Good luck.

♪ ♪

I wasn't as confident
in the beginning

because I was the chef
with the least experience.

- You've only been cooking
professionally for two years.

- About a year, Chef.
- A year.

- Yes.
- Wow.

- I knew Hell's Kitchen
would be challenging,

but it definitely
challenged me

in ways that I didn't expect.

- Salmon a tad overcooked.
- [whispers] No!

- Was the ice a bad idea?
- [laughing] Very bad idea.

- Really?
- [laughing]

- I gave every single day
my all.

I pushed myself out
of my comfort zone,

and I know I proved myself.

- That's beautiful.

Honestly,
that's really impressive.

- The moisture retention
in there? Nailed it.

- Thank you, Chef.

It's making me leave
with my head held high.

- Young lady, phenomenal dish.
I'm so happy for you.

♪ ♪

[all shout]

- I knew it, I knew it,
I knew it,

I knew it,
I knew it, I knew it!

♪ ♪

- As much as I want
to stay here,

God, I want to go home.

[laughs]

- Unfortunately, I'm not done.

[dramatic music]

♪ ♪

Dahmere, Johnathan was
standing inches away from you.

You needed to take
advantage of him.

When you need help, delegate.

Please give me your jacket.
- Yes, Chef.

- Listen carefully.

You, young man,
have really impressed me.

Your energy, your passion,
is evident.

- Yes, Chef.

- But deep down inside,
young man...

- Mm-hmm.

- You're not ready
to become my head chef.

- Yes, Chef.
Appreciate you.

- Thank you.
Stick with it, young man.

- Love y'all.
Take it easy.

- Love you, too, boy.
- Love you, buddy.

♪ ♪

- For me, this was
a life-changing experience.

All the highs and lows,
it was transformational.

We all know how to cook,
but when it comes to pressure,

everybody crumble!

Why am I able to receive
the remarks that I do?

Because I keep my composure.

I was able to exhibit
who Dahmere was.

I stayed true to myself
the entire competition.

Don't--just bring a damn fish!

We're here for a reason.
We know what we've got to do.

We're a team.
One, two, three.

all: Blue!

- When the chips are down,

you're the one individual

in that kitchen
that I can rely on.

It's exactly what
you want in a leader.

- It showed me personally

that I can compete
with the best of them.

- Nice.
- Great.

- That's a twofer.

- Dahmere.
- Yes, Chef?

- Delicious risotto.
- Thank you, Chef.

- It looks beautiful.

Fish is absolutely spot on.

I think it's your best plate.
- Thanks, Chef.

- Congratulations, Dahmere.

[applause]

[all cheering]

- You know, to take it as far
as I did in this competition

against so many talented chefs,

by far not the end
of my American dream.

Just the beginning.

- Get out of here.

Johnathan.
- Yes, Chef?

[suspenseful music]

- Cut the [bleep].
Something happened tonight.

- This morning upset me,
being called a sack of [bleep].

And it stuck with me.

- That's called banter.
- I know.

- Now, I can't control
what you do in the dorms,

but there needs to be a
certain amount of composure.

You had every right to let
your hair down yesterday,

but each and every day
when these lights are on,

customers sit down,
we need to be on our game.

Nothing personal.
- I know, Chef.

I'm sorry.
I'm very sorry.

- Come back.
- I will.

- I know why you're here.
- Yeah.

- I can feel it.
- Yeah.

- Okay, young man?
Get some rest.

- Thank you.

- [exhales deeply]

[soft dramatic music]

- When I become
the next executive chef

of Hell's Kitchen Las Vegas,

he can call me a hot sack
of [bleep] any day he wants.

And that's really
how I hope things play out.

I'm ready to get my hand
on that door.

All I have to do is just

[bleep] forget
about what happened

and move forward and push hard.

♪ ♪

- Leigh needs more experience,

and Dahmere
needs more finesse,

but they both will make
great head chefs someday.

It's just not today.

♪ ♪

[flames crackling]

narrator: Next time
on "Hell's Kitchen:

The American Dream"...

- So proud of you.
- So proud of you, my friend.

narrator:
Will a budding bromance...

- I would love to go into that
finale with my brother, Ryan.

narrator: Annoy Carmen
and Sammi so much...

- They're getting so
[bleep] arrogant and cocky.

narrator: they're willing
to do the unthinkable?

- Lamb walking!
- That's not lamb.

- What is that?

- I don't know,
but that is not lamb.

- You should be afraid.

- Carmen.

narrator: And will it
lead to an epic battle...

- Ryan, these lobster tails
are overcooked.

I need two more.
- They're cooked, Chef.

- No, they are not.
Take the lobster back.

- You can't piss down my back
and tell me it's raining.

narrator: That forces
Chef Ramsay to step in?

- You are [bleep].

- Carmen, you're [bleep]
dropping the ball!

- Come on, guys!

narrator:
On the next episode...

- Is this a [bleep] joke?

- Wake up!
- [blows raspberry]

narrator:
of "Hell's Kitchen."

- Didn't see that coming.